5 things you want to know about meat but are afraid to ask the butcher
There he is, in his sturdy apron, sleeves rolled up. A large cleaver in one hand, an impressive piece of meat in the other, a frown on his face. Want to ask something? Erm… never mind. All those things you’re afraid to ask the butcher, but secretly wonder about anyway, we’re answering here.
Who knows where the piano piece of a cow is located, where slavinken grow and what exactly is a beef tenderloin? We want to know, but are afraid of looking like idiots at the butcher’s. So we’re answering them here for you.
Things you’re afraid to ask the butcher
Where is the piano piece of a cow?
The piano piece is the same as the lower rib. It’s also called flap rib or brisket. What do you do with it? Cook it slowly in the oven or on one of those large, heavy barbecues. Make sure to invite plenty of people over, because a piano piece can weigh up to four kilos.
What is entrecote?
A steak from the back, with a strip of meat. If you cut an entrecote with the beef tenderloin and the bone still attached, you have a T-bone. Lazy meat: a cow hardly uses these muscles, which makes the meat soft and tender. An ordinary entrecote is already a treat, but then you’ve never tasted entrecote from Limousin cattle. Or wagyu, for true luxury lovers.
What is German steak?
That is… actually not steak. It looks like steak tartare, but is minced a little more coarsely. Pepper and salt have already been mixed in, so you don’t need to season it anymore. And wonderfully lean: just 5 percent fat.
What is Côte de boeuf?
Named after the ribs of a cow. Deliciously tender meat, with fine marbling. The distinctive flavor comes from the fact that this meat matures on the bone. Basically the same as rib steak in trendy restaurants.
What is beef tenderloin?
The same as tenderloin steak or tournedos. According to the butcher, this is the finest and most tender cut of beef. You don’t braise that; you fry it as briefly as possible: about 1 minute per centimeter of thickness if you prefer it rare, 2 minutes for medium-rare and 4 minutes if you like your meat well done – although perhaps you’d be better off eating a schnitzel then. Or don’t cook it at all, but cut it into wafer-thin slices: carpaccio!
Source: vlees.nl
